Tri-Color Orzo

Major, major YUM. I have been hearing about this recipe for a long time now, but haven't made it. Ebby had it this past weekend for Kaley's graduation and it was SUPER delish. It's my new favorite thing ever!

Tri-Color Orzo
by Giada de Laurentiis


1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces), chopped
3/4 cup crumbled feta cheese
1/2 cup craisins
12 fresh basil leaves, chopped
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

This ingredient list is the way I did it, so it's a little bit different than Giada's...but this is how Ebby did it and I loved it. It is delicious as a side dish and a great thing to bring to a pot luck. YUM!